Martha Stewart Brown-Sugar BBQ Chicken Drumettes

Martha Stewart brown-sugar BBQ chicken drumettes are an easy party appetizer made with chicken drumettes, ketchup and light brown sugar, ready in 45 minutes. Save this simple baked chicken wing recipe for game day, potluck night or a family dinner, because it all bakes on two sheet pans.

Toss the raw drumettes in only 1 cup of the sauce and keep the rest aside for the end. That way the sauce on the chicken bakes into a sticky glaze, while the fresh sauce stays safe to use as a dip.

Martha makes a six-ingredient sauce from pantry staples, so there is no bottled barbecue sauce involved. She also bakes the drumettes at 450°F on two racks and tosses them halfway through, which browns the sugar evenly without any frying.

Martha Stewart Brown-Sugar BBQ Chicken Drumettes

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

520

kcal

Sticky, sweet and a little tangy, the drumettes bake until the glaze caramelizes at the edges. A last toss in fresh sauce keeps them glossy and full of flavor.

Ingredients

• 2 cups ketchup
  

• 1 cup packed light-brown sugar
  

• 2 tablespoons Worcestershire sauce
  

• 2 tablespoons cider vinegar
  

• Coarse salt and ground pepper
  

• 6 pounds chicken drumettes, patted dry
  

Directions

• Make the sauce: Whisk 2 cups ketchup, 1 cup packed light-brown sugar, 2 tablespoons Worcestershire sauce and 2 tablespoons cider vinegar in a medium bowl. Season with salt and pepper, then set aside 1 cup for tossing the raw chicken and keep the rest for later.
• Preheat and line: Preheat the oven to 450°F with racks in the upper and lower thirds. Then line 2 rimmed baking sheets with aluminum foil so cleanup is easy.
• Coat the drumettes: Divide the 6 pounds of patted-dry drumettes between the two baking sheets. Toss them with the reserved 1 cup sauce until every piece is coated.
• Bake the chicken: Bake for 30 to 35 minutes until the chicken is opaque throughout. Rotate the sheets and toss the chicken halfway through so it browns evenly.
• Toss and serve: Toss the baked drumettes with 1/2 cup of the remaining sauce while they are still hot. Then serve with the rest of the sauce on the side for dipping.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is a chicken drumette?

A drumette is the meaty upper section of a chicken wing, the part that attaches to the body. Since it resembles a tiny drumstick, the size is easy for kids to nibble on.

How do I store and reheat leftover drumettes?

Refrigerate leftovers in an airtight container for up to 4 days. Reheat them in a 350°F oven or an air fryer for 8 to 10 minutes, until hot throughout.

Can I make the barbecue sauce ahead of time?

Yes, and doubling the recipe is an easy way to have it on hand. Store it in the refrigerator for up to 2 weeks, so a chicken dinner is always close.

What can I use if I don't have two baking sheets?

A 13-by-9-inch baking dish works in a pinch. The taller sides keep the heat from reaching the chicken as well, so the drumettes won't brown as much.

How can I make the sauce less sweet or spicier?

Use less brown sugar if you prefer a less sweet sauce. For more kick, stir in a little sriracha or chili powder, tasting as you go.